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Miami New Times
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This high-end steak house for the high-powered adds some carnivorous class to the downtown riverside scene. A meat locker in the middle of the dining room, where the beef is dry-aged, gives you a good idea of what's on the menu; a 400-plus selection of wine gives you a lot of ideas about what to drink with it. Porterhouses, Delmonicos, and sirloins are all gargantuan, as is the shrimp scampi. Great onion soup and meaty crab-lobster cakes for starters. Cottage fries, onion "strings," and super creamed spinach, scented with garlic, work powerfully well as side dishes. Lunch and dinner.
Chef's Club, an informal gathering of some of Miami's hottest talent, has been meeting about every other month since about 2006. This invitation-only gathering of chefs and industry-insiders has a pre... More »
There are fewer concepts more pleasing to the palate of a wine lover than the notion of a generous pour. Hence The Capital Grille's annual celebration by the same name, geared to its vino enthusiast p... More »
Yesterday evening, over 60 restaurant workers and Restaurant Opportunities Centers United supporters from several union and labor groups walked into the Capital Grille in Miami during the restaurant's... More »
Every serious wine drinker loves a generous pour, so you might want to be showing a little love to Capital Grille, which from now through September 4 is hosting something called the Generous Pour Wine Event. What that means in your glass is the... More »
Phase One of the Capital Grille's summertime Master Wine Tasting Event, which runs through September 5, includes Napa Valley wines such as Bancroft Ranch Merlot from Beringer Vineyards; a Cabernet Sau... More »
This is for sure a men-in-suits from an around-the-way Brickell firm kinda place. But the Capital Grille is also known for classic steak-house cuisine amid relaxed elegance, raising steaks to a level of excellence. In state-of-the-art meat lockers, short loins of beef are naturally dry-aged for fourteen days in a temperature- and humidity-controlled environment. Steaks are hand-cut daily, well seasoned, and grilled to desired temperature. The result is an extraordinarily flavorful and tender... More »
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